Sirloin Steak Perfected

Deanius and I go through pounds (literally pounds) of sirloin steak every week. We’ve tried almost every decent marinade and method of cooking and have finally come up with something restaurant quality (if not better!). Below is one of my favorite steak rubs.

Tiffanie says…

-Don’t taint that beef with BBQ sauce! This steak is juicy and tender (even without marbled fat, shocking.)
-Salt is a big hog – let the other flavors infuse into the meat and add the salt 30 minutes prior to cooking
-Steak only needs to be flipped twice (once for each side)
-As tempting as it is, let the steak sit covered for at least 10-15 minutes. This way you’ll avoid that “cut straight off of the cow” center!